If “waffle” makes you think of the boxed up frozen kind or the topped with fake whipped cream and syrupy strawberries kind, then read on. Waffles can be healthy! As in totally whole-grain, dairy-free and refined-sugar-free healthy. They can also be as easy and weekday-friendly as toast….if you whip the batter up the night before.
The love affair between me and waffles goes back a lot of years. My dad will tell you that in December of 1993, I famously forced him, my mom, brother and grandparents to drive halfway around the state of Arizona in search of a Mickey Mouse waffle iron. (Picture a waffle in the shape of a Mickey Mouse face, and you’ve got it.) We finally located one in the far corner of some now defunct American department store, and I have carried it with me for 21 years. These days it’s showing its age, and shedding whatever non-stick crap they used in 1993, but I do pull it out occasionally to make the Bean a special waffle treat.
I’ve since acquired a second waffle iron (because no kitchen could possibly be complete with just one waffle iron, obviously) that makes—get this—FOUR massive waffles at once. That’s right: 1, 2, 3, FOUR!! No more standing next to a steaming waffle iron making waffles one by one. This thing demolishes an entire bowl of batter in two rounds.
When people ask me if I’m going to have more kids, I show them my waffle iron: Bring. It. On.
But enough about my waffle iron collection.
If you thought waffles were just a weekend treat thing, think again. I like to make these whole-grain, dairy-free, sugar-free ones for “Waffle Wednesday” in my house. The Bean and I whip up the batter—keeping the dry and wet ingredients separate—on Tuesday evening, and then we just combine and bake on Wednesday morning. It’s almost as quick as making toast, and about 472 times more delicious and exciting.
The leftover waffles (if you have any) freeze beautifully and can be defrosted and re-crisped in a conventional toaster or toaster oven.
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